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New member...

post #1 of 4
Thread Starter 

Hey all...


Recently brought home a 22" WSM and so far we've done a brisket, salmon candy, (2) pork butts, and a pork belly (bacon). Having a blast. Tomorrow is beef jerky. 6 pounds of eye round's been curing 48 hours. Checked in here for some tips on wood and temp. Looks like we'll shoot for 140 - 150 using the snake method. Not sure of the wood. sounds like in this case a little goes a long way with 1/4 thick slabs.


Looking forward to learning from you pro's.



post #2 of 4

Welcome to SMF!


Glad to have you with us!


Sounds like you have that WSM dialed in already.


For you questions on jerky, I would post them here.


You will get more responses.



post #3 of 4

:welcome1: Glad to have you on board lot of great guys and gals on here with lots of info.

post #4 of 4
Welcome from SC. It's good to have you on this great site. Good luck with your Jerky.
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